This Southern Italian dish is not only tasty but extremely quick and easy to prepare. Prawn linguine is a common sight at outdoor lunches during the summer time due to the absence of any heavy sauces or meat. The result is a light and vibrant dish which everyone is bound to enjoy.
The below recipe serves 2 and takes approx. 20mins to prepare. Perfect when you want something to brighten up your day but don’t want to spend ages cooking.
Ingredients
Linguine, 200g
King prawns (raw), 12-14
Mangetout, 10-12
Cherry tomatoes, 10-12, sliced in half
Red chilli’s, 2, de-seeded and finely chopped
Garlic, 2 cloves, finely chopped
Lemon
Salt, 1 tsp
Pepper, 1 tsp
Chilli flakes, 1.5 tsp
Basil, handful loosely chopped
Prawn Linguine Recipe
1. Boil the linguine for the amount of time specified at the back of the packet. This is important as every type of pasta has a different cooking time and this will help to ensure you get the perfect taste. Add the Mangetout in the last minute of boil time.
2. In a separate pan, add oil. On medium heat add the garlic and red chilli’s and stir for around 30 seconds making sure that the garlic goes not become too brown.
3. Add the prawns to the pan and cook for 1 minute on each side until pink. Add the tomatoes, salt, pepper, chilli flakes and basil. Using a grater, add lemon zest. Continue to stir for a few more minutes until the tomatoes have softened. Remember that the prawns should not be cooked for too long otherwise they will become chewy.
4. Add the cooked linguine and mangetout to the pan and stir all the ingredients together.
5. Top your finished prawn linguine with any cheese of your choice and serve.
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